From creamy tofu salad to pulled jackfruit, here are three delectable sandwiches to celebrate this November during World Vegan Month.
Sandwiches are a simple lunchtime pleasure that sometimes find their way onto our plates for breakfast and dinner. Comprised of an array of fillings layered together, usually including cheese, veggies and sauces, they make for a deliciously quick meal.
For vegans living off a diet devoid of all animal by-products, satisfying their sandwich cravings can be next to impossible – especially when eating out. Fortunately, with all the delicious vegan food blogs, books and cooking shows becoming increasingly accessible, there are so many resources for food inspiration available.
Sink your teeth into one of these delicious homemade vegan sandwiches, packed with healthy ingredients and filled with flavour.
Vegan egg salad
140 g (8-9 tsp) vegan mayo
400 g tofu
4-8 g (1-2 tsp) Kala Namak salt
3g (1 tsp) onion powder
6 g (2 tsp) nutritional yeast
3 g (1 tsp) freshly grounded pepper
8 g (2 tsp) mustard
2-3 pinches of turmeric
25 g (1 bunch) chives
12-16 slices of wholegrain or gluten-free bread
2-3 sliced tomatoes
Place all the ingredients for the egg salad in the bowl, besides the chives.
Start with 1 tsp of Kala Namak salt and add more to taste if needed.
Add enough turmeric to get a nice yellowish colour.
Smash everything together with a fork until the tofu breaks into small chunks.
Chop chives and add to the bowl with vegan egg salad mixture.
Spread the vegan egg salad on sandwiches, and add the sliced tomatoes.
You can also store the vegan egg salad in the fridge for the future use.
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